This week I’m going to put several ears away in my deep freeze to enjoy during the colder winter months. It’s so simple and delicious. Here is my method:

Remove all the husks and silks from your ears of corn.

Get a large bowl and fill it with water and ice. You want your water very cold!

Fill a pot with water and add 2 tablespoons sugar and bring to a boil.

When your water is boiling, add your corn on the cobs. Don’t overcrowd. Do in 2 batches if necessary.

Bring back to a full boil and boil for about 3-4 minutes until the corn turns bright yellow. I turn mine with tongs frequently to make sure it cooks evenly.

When corn is done cooking, remove with the tongs and plunge into your ice water to set the color and stop the cooking. I let mine sit about 5 minutes or so.

Remove from the ice bath and let dry thoroughly.

Wrap each corn on the cob individually in foil and seal tightly.

Place in plastic freezer bags and seal.

When ready to use, just let the corn thaw enough to cut the kernels off the cob if you’re planning on using the corn in a soup or other dish. If you just want to eat it on the cob, pop it in the microwave for about 3 1/2 minutes, turning once.

In a small bowl mix the softened cream cheese, mayo, sour cream, Dijon mustard, hot sauce, garlic powder and Parmesan cheese. Stir until smooth. Gently mix into the shrimp mixture. Place the dip in a shallow baking dish. Top with remaining Pepper Jack cheese and bake at for 30-35 minutes.